THE USE OF POLYMERASE CHAIN REACTION (PCR), ONE OF THE DNA-BASED ANALYSIS METHODS IN THE DETECTION OF HALAL AND NON-HALAL FOOD COMPONENTS

Yıl 2022, , 83 - 95, 30.12.2022

Zühal Alkay

https://doi.org/10.51973/head.1143789

Öz

Halal foods and their quality is of great importance in the daily lives of Muslims. One of the main challenges of halal foods is the detection of food adulteration and the presence of any of the prohibited ingredients which is often undetectable and undetectable with the naked eye. Therefore, thanks to the awareness of Muslim consumers who are concerned about the authenticity of food products, various methods have been used to verify the halal ingredients in the foods produced around the world. Sensitive, easy-to-use and reliable methods have been preferred to provide halal authentication of food products rapidly. The most common of these techniques is Polymerase Chain Reaction (PCR). This method pro-vides several advantages. Consequently, the review deals with recent studies on the PCR technique used in the analysis of halal food authenticity.

HELAL VE HELAL OLMAYAN GIDA BİLEŞENLERİNİN TESPİTİNDE DNA TABANLI ANALİZ YÖNTEMLERİNDEN POLİMERAZ ZİNCİR REAKSİYONUNUN (PZR) KULLANILMASI

Öz

Helal gıda ve kalitesi, Müslümanların günlük yaşamlarında büyük önem taşımaktadır. Helal gıdaların kullanımında karşılaşılan ana zorluklarından biri, gıda tağşişinin tespiti ve yasak bileşenlerin varlığının genellikle fark edilememesi veya çıplak gözle belirlenememesidir. Bu yüzden helal gıda ürünlerinin güvenirliği konusunda endişelenen Müslüman tüketicilerin bilinçlenmesi ile gıdalarda yer alan bileşenlerin doğrulanmasında çeşitli yöntemler kullanılmaya başlanmıştır. Gıda ürünlerinin helal uygunluk değerlendirilmesinin hızlı bir şekilde sağlanabilmesi için hassas, kullanımı kolay ve güvenilir yöntemler tercih edilmektedir. Bu tekniklerden en yaygın olanı, DNA analizlerinde kullanılan Polimeraz Zincir Reaksiyonu (PZR) yöntemidir. Bu yöntemin analizlerde kullanılması da çok çeşitli avantajlar sağlamaktadır. Bu derleme çalışmasında, gıda bileşenlerinin helal orijinli olup olmadıklarının belirlenmesinde kullanılan PZR tekniği ve yapılan son çalışmalar ele alınmıştır.

Anahtar Kelimeler

Helal gıda, Biyoteknoloji, PZR, taklit-tağşiş

Kaynakça

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